Recipes

Eggplant Parmesan

About this recipe

Another delicacy only to be served as a side dish. This stuff is fattening, but oh, so good.

Instructions

Peel and slice into ¼ inch wafers:

2 large eggplants.

Layer in a bowl, salting each layer. Cover with a plate holding a weight (e.g., a bowl of water) to squash the eggplant and leave for 45 minutes—this removes their bitter taste. Then rinse off salt and drain in a colander.

Then dip in beaten egg seasoned with salt and pepper, fry in canola or vegetable oil, and place on paper towels to absorb excess oil.

Sauce the bottom of a lasagna pan. Put in a layer of eggplant and more sauce. Sprinkle Parmesan cheese and maybe a little mozzarella on top (optional). Then do it again until all your eggplant is gone. Bake at 375°F for approx. 40 minutes. Let sit 10-15 minutes before serving.

For Zucchini Parmesan: wash zucchinis, cut off both ends, and slice thinly, lengthwise. Then go to the part of this recipe that says “shake in a bag” (zucchinis don’t need to be salted).

Notes

You'll have 3-4 layers.

You can prepare this dish ahead of time and bake before serving.

To make this more of a main course, mix in a layer of three-quarters-cooked pasta.

Don't use too much sauce, and you don't want your sauce to be too thin (it's not like making lasagna).

You can also use leftovers to make pasta alla Norma. Just cook your pasta like usual, drain, mix in ricotta cheese, Basic Sauce, and diced eggplant (the one you just made). It's good.